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1 1/2 bars unsalted butter, cut into pieces and at room temperature (for bitumen)
1 teaspoon vanilla extract, for bitumen
1/4 teaspoons salt, for the bitumen
2 2/3 cups grated sweet coconuts, for bitumen
1 1/2 cups walnut, Toasted, chopped (for bitumen)
2 cups flour
1 teaspoon baking soda
3/4 teaspoons salt
1 1/2 bars unsalted butter, at room temperature
1 1/3 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup whole milk, with a few drops of lemon
140 grams chocolate, melted
Preparation
Preheat the oven to 180 degrees. Grease a springform mold with butter and flour.
Mix the flour, baking soda and salt.
Beat butter with sugar at medium-high speed until fluffy. Add the eggs one at a time, beating well. Add the vanilla.
Reduce the speed of the blender and add the flour in 3 parts, alternating with the milk. Add the melted chocolate and stir.
Put the mixture on the cake mold and put it in the oven for 50-60 minutes, until it is ready and cooked in the center.
Prepare the bitumen. Mix the egg yolks, evaporated milk and sugar in a pot. Add the butter and cook over medium heat, stirring constantly until the bitumen thickens, about 10 minutes.
Remove from heat and add vanilla, salt, coconut and nuts. Allow it to cool completely before using it.
Remove the cake from the oven and unmold it. Let cool on a rack. Since it is cold, refrigerate (at least 1 hour to make it easy to slice).
With a serrated knife, slice the cake horizontally into three layers.
Cover each layer with bitumen and finish covering the entire cake with the same bitumen. Garnish with grated coconut.
PRESENTATION
It is nice if you arrange whole nuts around the top and then in the center you put the grated coconut well piled up.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(2)
Rosario Monroy Gómez
14/03/2013 18:24:15
muy rico creo k es muy bueno
nada
Tatis Franco
06/03/2013 11:10:45
se ve bien
veremos como queda espero darle el punto exacto :)
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